Turkey’s Rare ‘Mad Honey’: A Millennia-Old Elixir with a Dangerous Twist
High in the Kaçkar Mountains of Turkey’s Black Sea region, a unique treasure is cultivated amidst mist-covered forests. Known as deli bal—or “mad honey”—this dark, amber elixir has been valued for millennia as a folk remedy. But while its benefits are celebrated, its potent sting demands respect.
In a small wooden hut elevated on metal-wrapped stilts, beekeeper Hasan Kutluata harvests this rare honey. Wearing a protective suit with uncovered hands, he uses a pine-filled smoker to calm his bees. The smoke masks danger pheromones, ensuring the hive remains tranquil as Kutluata extracts the prized comb.
The Secret of ‘Mad Honey’
Turkey’s Black Sea region is one of only two places on Earth where deli bal is produced, the other being Nepal’s Hindu Kush mountains. The honey owes its potency to the nectar of purple rhododendrons, which bloom in the untouched forests each spring. These flowers contain grayanotoxin, a natural toxin that gives the honey its distinctive properties.
“The bees collect nectar from those flowers, and that’s how we get the mad honey,” explains Kutluata. The toxin concentration varies by season, but even a single teaspoon can induce a mild, dreamlike state. Consuming more, however, can cause severe symptoms such as dizziness, low blood pressure, nausea, and difficulty walking—and in extreme cases, hospitalization.
A Honey Steeped in History
For centuries, deli bal has been a sought-after remedy. Traditional uses include lowering blood pressure and serving as a natural aphrodisiac. Its mystique and limited production make it a luxury item, often sold at premium prices.
The honey’s potency is not a new discovery. In the 4th century BCE, Greek military leader Xenophon documented an army brought low by the sweet temptation. Soldiers near Trabzon indulged excessively in the honey, leading to symptoms ranging from drunken stupor to incapacitation. Xenophon described the scene: “Those who had eaten a little were like people exceedingly drunk, while those who had eaten a great deal seemed like crazy or dying men.”
A Delicate Balance
Harvesting deli bal is a delicate process. Kutluata uses a knife to carefully extract honeycomb, the sticky substance dripping into buckets. Its sharp scent and herbal bitterness signal the presence of grayanotoxin, and Kutluata is cautious about its consumption.
“We shouldn’t eat too much,” he warns. “No more than a teaspoon or tablespoon is recommended. Too much of anything is harmful, and too much honey is harmful as well.”
Despite its risks, deli bal remains a fascinating symbol of nature’s complexity—a product of Turkey’s lush landscapes, celebrated for its ancient uses and enduring allure. As Kutluata harvests the honey, he reflects on its power, both as a remedy and a reminder of moderation.
Source : Swifteradio.com
